How 'Bout Spicy Globe Basil?

Adam,I loved Pizzablogger's photos of the Neapolitan basil and look forward to growing it next year. I thought the flavor profile seems quite similar to my spicy globe basil, but the size and sturdiness of the leaf is much smaller and more delicate. I've attached a photo with a quarter and dime for comparison in size, just for fun. And, hah, I figured out how to size it to 600 pixels wide.

Thanks for the photo. Fun to see the dollar bill scale and the quarter and dime scale. LOL. Congrats on sharpening the photo-editing skills. Glad the Slice'rs helped you out on that thread.

I wonder if Paulie Gee would consider using lemon basil if he hasn't already. The guy is a certified lemon-head.

And no need to thank me for the advice. I'm largely just a conduit for awesome ideas that come from the Slice community. Oh ... and we don't have "readers" on Slice! We have "Slice'rs" -- however awkward that construction may be. All the folks who share photos, tips, and ideas are so much more than just passive readers, and I'm really grateful to be able to facilitate the exchange that goes on here on a daily basis.

Adam Kuban is the proprietor of the pop-up Margot's Pizza, which serves bar-style pizza. But you may also know him as the founder of Slice (RIP, 2003–2014) where he has written thousands of blog posts about pizza. He also created A Hamburger Today and served as Serious Eats's founding editor (2006–2010) after having sold those sites to SE.

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